Methods of brewing reduced temperature coffee

ABSTRACT

A beverage brewing method for producing a brewed beverage having a serving temperature within a predetermined serving temperature range. A beverage brewing appliance includes a brewing apparatus for infusing a beverage brewing substance retained therein to extract a brewed beverage therefrom. The appliance also includes a first water source having a water heater coupled thereto for providing and delivering brewing water to the brewing apparatus within a predetermined range of brewing temperatures to produce a desired brewed beverage. The brewing appliance also includes a second water source for providing and delivering temperature reduction water to the brewed beverage within a temperature range which, when mixed with the brewed beverage results in a final beverage dispensed from the brewing apparatus within a predetermined serving temperature ranges. The second water source is coupled with a temperature manipulating structure to deliver a desired quantity of temperature reduction water which will result in the beverage being dispensed within the predetermined range of serving temperature.

CROSS REFERENCE

The present application is a divisional application of U.S. patentapplication Ser. No. 08/514,993 filed Aug. 14, 1995 and issued Dec. 17,1996 as U.S. Pat. No. 5,584,229.

BACKGROUND

The present invention relates to a method of brewing a beverage whichproduces a brewed beverage within a desired beverage serving temperaturerange.

Recently, it has been discovered to be desirable to serve brewedbeverages at a temperature which is within a serving temperature rangewhich is lower than the temperature at which the beverage is brewed. Theserving temperature is an elevated temperature satisfying a number ofrequirements for brewed beverages but which is lower than a temperatureat which a beverage is brewed. Often, it is desirable to brew a beverageusing water having a temperature near or below boiling, i.e. 200°F.+5/-10. Through substantial effort, the brewing temperature has beenarrived at so that the proper flavor of the brewed beverage is achievedby extraction of certain oils, solids and other characteristics from abeverage brewing substance. When a brewing temperature substantiallyunder 200° F. is used, the same characteristics are not extracted fromthe beverage brewing substance.

It is important to the food service industry that the characteristicsand quality of the brewed beverages which they serve to their patronsare maintained at a high quality and consistency. While it isadvantageous to serve the brewed beverages at lower temperatures, suchlower temperatures would jeopardize the quality, flavor, aroma and othercharacteristics of the brewed beverage. As such, there is a need toprovide a beverage brewing appliance which brews a beverage usingbrewing water at a brewing temperature and dispenses the beverage into areceptacle at a serving temperature which is lower than the brewingtemperature. It should be noted, that while some heat is lost during thebrewing process, the heat loss generally is only a few degrees and isnot sufficient to lower the temperature to a preferred servingtemperature.

A variety of devices have been produced for use in brewing tea. Thesedevices are mentioned herein as background since they employ a brewingappliance which brews a tea concentrate and then dilutes theconcentrate. These devices have been designed specifically for use inbrewing tea or for brewing coffee or tea using the same device uponmaking modifications thereto.

U.S. Pat. No. 4,920,871 to Anson et al., U.S. Pat. No. 5,025,714 toBrewer, and U.S. Pat. No. 5,113,752 to Brewer (all assigned to theAssignee of the present invention upon the filing of the presentapplication) shows some form of tea brewing device as mentionedhereinabove. These devices produce a tea concentrate and then introducewater to dilute the tea concentrate. Advantageously, each of the devicesemploys a double wall brewing funnel. Such a brewing funnel provides aninterior chamber for retaining a brewing substance and a passage betweenthe interior chamber and the outer funnel wall for passage of watertherethrough. The double walled funnel provides the advantage ofdispensing the dilution water used to dilute the tea concentrate and thepoint at which the tea concentrate is dispensed into a receptacle.

None of the above-referenced devices attempt to produce a brewedbeverage having a serving temperature within a predetermined servingtemperature range. In each of these devices, the goal is to provide icedtea having a desired dilution without any discussion of moderating theserving temperature.

As such, heretofore, Applicant does not know of any brewing applianceswhich brew a beverage at a desired brewing temperature and dispense thebrewed beverage at a desired serving temperature.

OBJECTS AND SUMMARY

A general object satisfied by the invention is to brew a beverage at abrewing temperature to produce desired beverage brewing characteristicsand dispense the beverage for serving at a desired serving temperature.

Another object satisfied by the invention is to provide a beveragebrewing method which eliminates operator interaction during each brewcycle to achieve a desired serving temperature.

Yet another object satisfied by the invention is to provide a brewingmethod to produce a brewed beverage having desired brewedcharacteristics which are achieved by brewing at a desired brewingtemperature yet dispensing the brewed beverage at a serving temperature.

Briefly, and in accordance with the foregoing, the present inventionenvisions a beverage brewing method for producing a brewed beveragehaving a serving temperature within a predetermined serving temperaturerange. A beverage brewing appliance includes a brewing device forinfusing a beverage brewing substance retained therein to extract abrewed beverage therefrom. The appliance includes a first water sourcehaving a water heater coupled thereto for providing and deliveringbrewing water to the brewing device within a predetermined range ofbrewing temperatures to produce a desired brewed beverage. The brewingappliance also includes a second water source for providing anddelivering temperature reduction water to the brewed beverage within atemperature range which, when mixed with the brewed beverage results ina final beverage dispensed from the brewing apparatus within apredetermined serving temperature range. The second water source iscontrolled to deliver a desired quantity of temperature reduction waterwhich will result in the beverage being dispensed within thepredetermined range of serving temperatures.

BRIEF DESCRIPTION OF THE DRAWINGS

The organization and manner of the structure and function of theinvention, together with further objects and advantages thereof, may beunderstood by reference to the following description taken in connectionwith the accompanying drawings, wherein like reference numerals identifylike elements, and in which:

FIG. 1 is a perspective view of a beverage brewing appliance employingthe features of the present invention to produce a brewed beveragehaving a temperature within a predetermined serving temperature range;

FIG. 2 is a generalized diagrammatic illustration of elements of theinvention which produce a desired beverage having a temperature within apredetermined serving temperature range;

FIG. 3 is a schematic of a first version of the invention employing asingle heated water reservoir;

FIG. 4 is a schematic of a second version of the invention employing twoheated water reservoirs, heated to different temperatures, used toproduce a beverage having a temperature within a desired servingtemperature range;

FIG. 5 is a partial fragmentary, cross-sectional, elevational view of aversion of a double walled brewing funnel which is used with the presentinvention to mix temperature reduction water with a brewed beverage toachieve a desired beverage within the predetermined serving temperaturerange; and

FIG. 6 is a partial fragmentary, cross-sectional, plan view taken along6--6 in FIG. 5.

DESCRIPTION

While the present invention may be susceptible to embodiment indifferent forms, there is shown in the drawings, and herein will bedescribed in detail, embodiments with the understanding that the presentdescription is to be considered an exemplification of the principles ofthe invention and is not intended to limit the invention to that asillustrated and described herein.

A beverage brewing appliance 20 is shown in FIG. 1 which includes ahousing or body portion 22, an overhanging section 24 of the bodyportion, and a brewing funnel 26 retained under the overhanging section24. A warmer plate section 28 is positioned underneath the overhangingsection 24 so that a receptacle 30 may be positioned thereon to collecta brewed beverage dispensed from the brewing funnel 26. The collectedbrewing substance retained in the receptacle 30 is maintained at adesirable temperature by a warming device 32 of the warmer section 28. Afaucet 34 is provided extending from the housing 22 so that heated watermay be dispensed for use in a variety of preparations including tea, orinstant foods such as soups and cereals.

The beverage brewing appliance 20 as shown in FIG. 1 is shown forpurposes of example only and is not intended to limit the inventionclaimed herein to only the type of device as illustrated. To thecontrary, the present invention may be embodied in a number of beveragebrewing appliances which may include a number of different housing 22structures, receptacle 30 structures and may or may not include a faucet34.

A broad general diagrammatic representation of the present invention isshown in FIG. 2. The overall general diagrammatic illustration as shownin FIG. 2 will be elaborated on and more fully described with referenceto FIGS. 3 and 4. In order to describe the overall general concept ofthe invention, however, FIG. 2 is provided and described herein. In FIG.2, a brewing apparatus 36 is provided for infusing a beverage brewingsubstance. The beverage brewing substance is retained in the beveragebrewing apparatus 36 and infused with water within a desired brewingtemperature range, generally 200° F.+5°/-10° F. A first water source 38is coupled to the brewing apparatus 36 for delivering water thereto. Awater heater 40 is coupled to the first water source 38 in order to heatthe water from the first water source 38 to the desired brewingtemperature. In this regard, the first water source 38 provides water atan initial temperature 42 whereupon the water heater 40 heats the waterfrom the first water source 38 to provide heated water 44 within adesired brewing temperature range. The beverage brewing substanceretained in the brewing apparatus 36 is infused with the water 44 withinthe desired brewing temperature range. The resultant infusion isdispensed from the brewing apparatus 36 as a brewed beverage 46 having atemperature substantially on the order of the brewing water 44.

A second water source 48 is employed to provide temperature reductionwater 50 which is mixed with the brewed beverage 46 dispensed from thebrewing apparatus 36 to provide a final brewed beverage 52 having atemperature within a predetermined serving temperature range. Aregulator 54 is associated with the second water source 48 in order tocontrollably deliver temperature reduction water 50 which is of atemperature at least less than the brewing temperature of the water 44from the first water source 38 so as to produce a reduction in thetemperature to produce the final brewed beverage 52 within the desiredserving temperature range. The final brewed beverage 52 is dispensedinto the receptacle 30 for serving. The present invention may becontrolled to produce a final brewed beverage 52 having a final servingtemperature of 180° F.-190° F. The present invention also may becontrolled to provide beverages having serving temperatures of, forexample, 165° F. or lower while still maintaining a consistent highquality brewed beverage having essentially all of the desiredcharacteristics of a beverage served at 200° F. The present inventioncontrollably brews a beverage at an optimum brewing temperature toachieve desired brewed characteristics and serves the beverage at adesired serving temperature.

The present invention, as will be described in further detailhereinbelow, may be embodied in more than one version while achievingsubstantially the same results. The overall function of the presentinvention provides a final brewed beverage 52 directly dispensed fromthe brewing apparatus 36 into a receptacle 30 to prevent unintendedtampering or inadvertent alteration which might otherwise change thedesired serving temperature range of the final brewed beverage 52. Bycontrolling the quantity and/or temperature of the temperature reductionwater 50 mixed with the initial brewed beverage 46, the final brewedbeverage 52 will be consistently within a desired serving temperaturerange. Additionally, the final brewed beverage 52 will provide theexpected high quality coffee characteristics since the brewing water 44will be at a desired brewing temperature thereby extracting the desiredlevels of flavors, oils, solids, and other components of the brewedbeverage.

As an example of the present invention as shown in FIG. 2 and consistentwith FIGS. 3 and 4 to be described hereinbelow, the invention is used tobrew a brewed beverage at 200° F. yet the beverage which is dispensedinto the receptacle will be at approximately 165° F. This example may berepresented in mathematical terms such that if "X" represents hot water,"Y" represents temperature reduction water, and 64 ounces of brewedbeverage is desired, the equation is:

    X+Y=64oz.

As such, a quantity of hot water, "X", and a quantity of cold water, "Y"is combined to produce 64 ounces of brewed beverage. If a finishedbeverage (52) is desired to have a serving temperature of 150° F., andthe water from the second source 48 has a temperature of 40° F., then:

    64(165)=X(200)+Y(40)

    64(165)=X(200)+(64-X)40

X=50 oz. and

Y=14 oz.

If a finished beverage 52 is desired to have a serving temperature of165° F. and the water supplied by the second water source 48 is at 85°F. then:

    65(165)=X(200)+Y(85)

    64(165)=X(200)+(64-X)(85)

X=44.5 oz.

Y=19.5 oz.

As can be seen, the equations can produce a quantity of brewed beveragehaving a desired temperature in a rather precise manner. In practice, adifferentiation of approximately 3 to 5 ounces may occur between thebrewing water and the temperature reduction water. This differentiationhas a minor effect on the final serving temperature. Additionally, thewarming device 32 may be controlled to maintain the desired servingtemperature, for example, 165° F., so that the desired temperature rangeis maintained.

With further reference to FIG. 3, the beverage brewing appliance 20 isshown schematically. The beverage brewing apparatus 36 is generallyshown as the brew funnel 26, a spray head 56 coupled to the first watersource 38, and a timer controlled solenoid valve 58 coupled to apressurized feedline 60 which brings water to the beverage brewingappliance 20. The first water source 38 includes a heated reservoir 62and a first filling line 64 which connects to the feedline 60 to bringwater from the feedline 60 to the reservoir 62 and a first delivery line66. The first delivery line 66 communicates with the heated waterreservoir 62 to transport water from the reservoir 62 to the beveragebrewing apparatus 36 so that the beverage brewing substance may beinfused with water heated within a brewing temperature range.

While a pressurized feedline 60 is shown, it is envisioned that apourover basin may be associated with the beverage brewing 20 to providea source of water for the brewing process. The pourover basin willprovide essentially the same results as the feedline 60.

The second water source 48 includes a second delivery line 68 which isconnected to the feedline 60 to deliver water from the feedline 60 tothe beverage brewing apparatus 36 for mixing with a brewed beverage asdescribed hereinabove and in greater detail hereinafter. The controlvalve 58 connected to the feedline 60 provides a metered quantity ofwater to the beverage brewing apparatus 36 upon initiation of a beveragebrewing cycle. The control valve 58 is controlled by a controller 70over control line 71. Since both the first feedline 64 and the seconddelivery line 68 connect to the feedline 60 downstream from the controlvalve 58 the metered quantity of water will flow into both lines 64, 68to dispense a desired quantity of water for producing a desired quantityof brewed beverage. A regulator 72 is coupled to the second deliveryline 68 so as to regulate how much water passing through the controlvalve 58 passes through the second delivery line 68. The regulator 72meters the quantity of water which passes through the second deliveryline 68 and thus how much temperature reduction water 50 is added to thebrewed beverage 46 to produce the final brewed beverage 52. Theregulator 72 is shown as being a controllable solenoid valve connectedto the controller 70 over control line 74. It is also envisioned thatthe regulator 72 may be a manually controllably needle valve which ismanually controllable to meter only a desired quantity of water throughthe second delivery line 68.

An additional advantage of the present invention is that while it isdesigned to produce a brewed beverage having a serving temperaturewithin a desired serving temperature range, it can also be converted orreverted to a brewing device which produces a brewed beverage solelyemploying the first water source 38. In this regard, in situations wherethe serving temperature may not be of concern, the second water source48 may be turned off thereby requiring all of the water to produce thebrewed beverage to come from the first water source 38. In this regard,the regulator 54, when embodied as the automatic solenoid valve, may becontrolled by the controller 70 to prevent flow through the seconddelivery line 68. In the same regard, if the regulator 54 is embodied asthe needle valve, the needle valve may be controlled to be shut off toprevent flow of water through the second delivery line 68.

As shown in both FIGS. 3 and 4, a heated water dispenser assembly 76 maybe provided with the beverage brewing apparatus 20. The heated waterdispenser 76 connects to the faucet 34 and dispenses heated water at atemperature, for example 155° F., which is sufficient to properlyprepare instant foods such as soups, cereals and teas. The heated waterdispenser water is generally substantially cooler than the 200° F.+5°F./-10° F. temperature of the brewing water.

As shown in FIG. 3, the heated water dispenser assembly 76 connects atone end 78 to the feedline 60 upstream of the solenoid valve 58 and at asecond end 80 to the faucet 34. The heated water dispenser assembly 76includes a reduced temperature line 82 and a heated water line 84. Aheat transfer section 86 is coupled to the heated water line 84 andpasses through the heated water reservoir 62 in order to heat the waterpassing through the heated water line 84. A dispenser regulator 88 iscoupled to the reduced temperature line 82 and to the controller 70 overline 89 in order to meter a predetermined quantity of water to thefaucet 34 in a manner similar to the regulator 72 as discussedhereinabove.

The heated water dispenser 76 provides an essentially closed loop systemin order to prevent an depletion of the heated water retained in theheated water reservoir 62. This closed loop configuration helps toassure that the reservoir 62 maintains a desired quantity of heatedwater for brewing at all times. This prevents a drain of the brewingreadiness on the brewing appliance 20 while still providing a source ofheated water. In the closed loop, the heat transfer section 86 preventscommingling of the heated water dispenser 76 water with the brewingwater retained in the heated reservoir 62. Additionally, water for theheated water dispenser 76 is taken from the feedline 60 independent ofthe control valve 58. In this manner, water may be dispensed from theheated water dispenser assembly 76 simultaneously with the brewingprocess having little or no effect on the temperature of the brewingwater.

In use, the beverage brewing appliance 20 as shown in FIG. 3 produces abrewed beverage upon initiation of a brewing cycle. When a brewing cycleis initiated the controller 70 operates the control valve 58 overcontrol line 71 to controllably admit a predetermined quantity of waterfrom the pressurized feedline 60 to the first and second water sources38, 40. The quantity of water is controlled by the controller 70 whichincludes a brew timer which begins the brew cycle after a start signal,or may incorporate a temperature sensor 90. The temperature sensor 90 iscoupled to the feedline 60 and to the controller 70 over control line 92to sense the temperature of the water passing through the feedline 60.Information regarding the temperature of the water passing through thefeedline 60 is used by the controller 70 to control the regulator to 72via control line 74. The reservoir 62 as shown in FIG. 3 is the"pourover" type such that when water is introduced into the reservoirthrough the first feedline 64 the water will displace water from thereservoir through the first delivery line 66 and into the brewingapparatus 36. When water is introduced into the reservoir 62, the waterheater 40 will be activated in response to a temperature reading to heatthe water in the reservoir. It should be noted, that the water heater 40will also be activated in response to a drop in the temperature of thewater in the reservoir 62 when water is passed through the heat transfersection 86 thereby reducing the temperature of the water.

Water which is displaced from the reservoir 62 is dispensed through thefirst delivery line 66 to the funnel 26. With reference to FIG. 5, thefunnel 26 includes a primary chamber 94 which retains a filter 96 and aquantity of beverage brewing substance 98. A secondary chamber orpassage 100 is provided in the funnel 26 so as to bypass the primarychamber 94 and the grounds which are infused by heated water. Heatedwater 44 distributed from the sprayhead 56 over the beverage brewingsubstance 98 is provided at a brewing temperature thereby providingsufficiently heated water to advantageously produced desired brewingeffects. In this manner, only heated water passes through the beveragebrewing substance. The brewed beverage 46 drains from the primarychamber 94 through the filter 96 and through a foramenous surface 102towards a bottom the of the primary chamber 94.

Temperature reduction water 50 from the second water source 58 iscombined with brewed beverage 46 in a mixing chamber 104 defined betweenan outlet 106 of the funnel 26 and the intersection of the bypasssection 100 with the outfeed from the foramenous structure 102. A brewedbeverage 52 having a desired serving temperature is dispensed from thedispensing port 106 into the receptacle 30 therebelow. The controller 70controllably activates the warmer 32 over control line 108 to maintainthe beverage retained in the receptacle 30 at a desired servingtemperature. It would be undesirable to raise the temperature of thebeverage retained in the receptacle 30 using the warmer and as such thewarmer 32 generally maintains the beverage at a temperature equal to orsomewhat less than the desired serving temperature.

Having described the general features of the invention with reference toFIGS. 1 and 2, and the specifics of a first version as shown in FIG. 3,and with further reference to FIGS. 5 and 6, reference is now made toFIG. 4 to further describe a second version of the present invention.Structures or elements which are the same in the second version as shownin FIG. 4 as the first version previously described are represented bythe same reference numerals. Structures or components having generallyequivalent functions will be described by the same reference numeralwith the addition of an alphabetic suffix "a".

With reference to FIG. 4, the first water source 38a includes the heatedwater reservoir 62a and a heater 40a. A first feedline 64a brings waterto the reservoir 62a and a first delivery line 66a provides a path fromthe reservoir 62a to the beverage brewing apparatus 36. The water heater40a maintains the water retained in the first reservoir 62a at atemperature of approximately 200° F.+5° F./-10° F. In other words, thefirst reservoir 62a of the first water source 38a provides the brewingwater at the brewing water temperature of approximately 200° in thissecond version of the invention.

The second water source 48a as shown in FIG. 4 includes a second waterreservoir 110 which maintains water therein at a predeterminedtemperature by means of a water heater 112 which has generally the sameconfiguration as the heater 40a associated with the first reservoir 62a.A second feedline 114 is connected to the main feedline 60 to deliverwater from the main feedline 60 to the second reservoir 110. The seconddelivery line 68a provides a path from the second reservoir 110 to thebypass passage 100 of the brewing funnel 26. A regulator 72a is attachedto the second delivery line 68a in order to regulate the quantity ofwater which is dispensed from the second reservoir 110 to the bypasspassage 100 of the brewing funnel 26.

The heated water dispenser assembly 76a employed with the second versionof the invention as shown in FIG. 4 includes the heated water line 84which is coupled to the feedline 60 by way of the heat transfer section86 and the reduced temperature line 82a which is coupled to the secondwater source 48a. A regulator 88a is connected to the reducedtemperature line 82a to meter the quantity of water which is fed throughthe reduced temperature line 82a to the faucet 34.

In use, the second version of the invention, consistent with the generaldiagram as shown in FIG. 2, combines water from a first water source 38aand a second water source 48a to produce a beverage having desiredcharacteristics and a serving temperature within a desired servingtemperature range. The temperature sensor 90 as shown in FIG. 3 isabsent from FIG. 4 since the temperature of the temperature reductionwater from the second water source 48 will be a generally constanttemperature having a generally known value. As such, the regulator 72amay be simplified in that the temperature sensor is not required. For amore accurate reading, however, the temperature sensor may be associatedwith the valve 72a and the controller 70 so as to more precisely meterthe quantity of temperature reduction water to the brewing apparatus 36.

In general, the serving temperature of the second version may be moreprecise or have a smaller deviation range since the temperature of thewater from the second water source 48a is more consistent. The waterretained in the second reservoir 110 is not subject to temperaturefluctuations as may be the version shown in FIG. 3 as the result of thetemperature of the water in the feedline 60 may range, for example,range from 40° F.-85° F., which introduces greater variability into thesystem.

The heated water dispenser assembly 76a as shown in FIG. 4 is not aclosed circuit system as discussed with regard to the first version ofthe invention. Water in the assembly 76a is drawn from the secondreservoir 110 through the reduced temperature line 82a. While FIG. 4shows a preferred second version, yet a further variation of theinvention connects the reduced temperature line 82a in the manner asshown in FIG. 3 to provide a true closed loop system. In manycircumstances, however, water may be drawn from the second reservoirsince the temperature will generally be much lower than the temperatureof the water in first reservoir 62. As such, it will take a shorterperiod of time to heat the water in the second reservoir 110 andtherefore require a shorter cycle time to recover the temperature whenwater is drawn therefrom through the heated water dispenser 76a. Thevalve 88a meters a quantity of water through the reduced temperatureline 82a.

During a brewing cycle, once the brewing cycle is initiated, the valve58 meters a desired quantity of water from the pressurized feedline 60to the first and second reservoirs 62a, 110. Water is introduced intothe bottom of the reservoirs 62a, 110 so that the heated water whichrises towards the top as a result of convection phenomena, will bedisplaced and dispensed through the first delivery line 66a and thesecond delivery line 68a. The brewing cycle is generally the same asdescribed hereinabove such that the valve 72a controllably regulates thequantity of water dispensed into the bypass passage 100 of the funnel26. The difference in the version as shown in FIG. 4 is that thetemperature of the water in the second reservoir 110 will besubstantially closer to the temperature of the reservoir in the firstreservoir 62a compared to the version as shown in FIG. 3 where the waterused in the second water source 48 comes directly from the feedline 60,generally at room temperature or cooler.

With reference to FIG. 3, the controller 70 includes a brew timer ofknown construction which begins a brew cycle after a start signal isreceived by the controller 70. The brew timer measures a period of timerelated to the quantity of beverage 52 to be brewed. The controller 70then calculates the quantity of water which must be dispensed throughboth the first delivery line 66 and the second delivery line 68. Thecalculation operates the solenoid valve 58 over line 71 for apredetermined period of time. The controller 70 is preprogrammed tocontrol the solenoid valve 58 to dispense only a required quantity ofwater. If a controllable solenoid valve 72 is employed on the secondfeedline 68, the controller may also control the solenoid valve 72 overline 74 to open a valve 72 simultaneous with the initiation of the brewcycle or at a predetermined time after the initiation of the brew cycle.In this manner, the temperature reduction water dispensed to the funnel26 can be delivered simultaneous with the heated water or after apredetermined quantity of heated water to the grounds. A delay ofdispensing temperature reduction water to the funnel 26 may be employedto maintain a desired temperature in the brewing water. Additionally,the valve 72 can be adjusted to dispense a desired quantity of waterdepending on the temperature sensed by the temperature sensor 90 of thewater passing through the feedline 60. Generally, at the end of thecycle, the controller 70 controls the valve 58 over line 71 to preventfurther dispensing water from the feedline 60. The controller operatesthe heater 40 over control line 116 to heat and maintain the water inthe reservoir 62 at a desired temperature.

With reference to FIG. 4, control valves 58, 72a and 118 can be operatedto control the operation and flow of water through the brewing apparatus36. In this regard, at the beginning of a brew cycle, the solenoid valve58 must be opened and thus controlled over line 71 by the controller 70to allow water to flow from the feedline 60 to the first water source38a and the second water source 48a. The controller 70 can control thevalve 72a associated with the second water source 48a independent of thevalve 118 associated with the first water source 38a. As such, thetemperature reduction water dispensed through the second line 68a may bedelayed to allow the heated water delivered through the first line 66ato steep in the beverage brewing substance thereby producing the desiredresults. This delay may be desired so that the temperature reductionwater does not reduce the temperature during the brewing process anddoes not have any effect on the characteristics on the beverage producedthereby. Alternatively, the valves 72a, 118 may be operated over controllines 74a, 120 by the controller 70 generally simultaneously. The secondversion as shown in FIG. 4 provides a broad range of controllability toproduce precise brewing characteristics and maintain thesecharacteristics consistently over numerous batches of beverage.

As may be evident from the preceding description, the present inventionincludes a novel method of brewing a beverage in a beverage brewingappliance to produce a beverage having a predetermined servingtemperature. The method includes the steps of placing a quantity ofbrewing substance in the brewing device 36 and dispensing a quantity ofbrewing water (42) from the first water source 38. The water (42) isheated by a water heater 40 so that the water dispensed to the brewingapparatus is at a brewing temperature (44). The brewing water is used toinfuse the beverage brewing substance to produced a desired brewedbeverage. Before the brewed beverage is dispensed from the brewingapparatus, a quantity of temperature reduction water is dispensed intothe brewed beverage for mixing the temperature reduction water and thebrewed beverage to produce a final brewed beverage having a servingtemperature within a predetermined temperature range.

While preferred embodiments of the present invention have been shown anddescribed, it is envisioned that those skilled in the art may devisevarious modifications and equivalents without departing from the spiritand scope of the appended claims. The invention is not intended to belimited by the foregoing disclosure.

The invention claimed is:
 1. A method of brewing a beverage in abeverage brewing appliance to produce a beverage having a desiredserving temperature, said brewing appliance comprising a brewingapparatus for infusing a beverage brewing substance, a first watersource coupled with said brewing apparatus for delivering brewing waterat a brewing temperature to said brewing apparatus for infusing saidbrewing substance, a water heater coupled with said first water sourcefor heating said first water source water to said brewing temperature, asecond water source of said beverage brewing apparatus for controllablyproviding temperature reduction water at a temperature which is lessthan the temperature of said brewing water from said first water source,temperature manipulating structure coupled with said second water sourcefor manipulating the temperature of said temperature reduction water toa pre-determined temperature; and a receptacle for collecting a brewedbeverage having a preselected serving temperature; said temperaturereduction water from said second water source being mixed with thebrewed beverage produced by said brewing apparatus for reducing thetemperature of the brewed beverage prior to serving, said methodcomprising the steps of:placing a quantity of brewing substance in saidbrewing apparatus; dispensing a quantity of brewing water from saidfirst water source to said brewing apparatus for infusing said brewingsubstance retained therein; infusing said brewing substance with saidbrewing water; dispensing a brewed beverage from said brewing apparatusto said receptacle; dispensing to said brewing apparatus a quantity oftemperature reduction water from said second water source, saidtemperature reduction water being mixed with said brewed beverage forreducing the temperature of the brewed beverage prior to serving.
 2. Amethod as recited in claim 1, further comprising the step of mixing saidtemperature reduction water from said second water source with saidbrewed beverage simultaneously with the dispensing of said brewedbeverage from said brewing apparatus to said receptacle.
 3. A method asrecited in claim 1, further comprising the step of:dispensing saidbrewing water to said brewing apparatus for infusing said beveragebrewing substance; and dispensing said temperature reduction water fromsaid second water source to said brewing apparatus for mixing with saidbrewed beverage in said brewing apparatus prior to dispensing from saidbrewing apparatus to said receptacle.
 4. A method as recited in claim 1,further comprising the step of mixing said temperature reduction waterfrom said second water source with said brewed beverage prior todispensing said brewed beverage from said brewing apparatus.
 5. A methodas recited in claim 1, further comprising the steps of: determining thetemperature of water received from said first water source;andcontrolling the quantity of temperature reduction water dispensedfrom said second water source as a function of the temperature of saidbrewing water to produce a final brewed beverage having a temperaturewithin a desired serving temperature range.
 6. A method as recited inclaim 1, further comprising the step of:moving said temperaturereduction water from said second water source through a closed circuithaving a heat transfer section coupled to said first water before mixingwith said brewed beverage for increasing the temperature of saidtemperature reduction water to a temperature which is greater than thetemperature of the water from said second water source and less thansaid brewing water.
 7. A method as recited in claim 1, furthercomprising the step of:retaining said brewing water in a first reservoirgenerally within a predetermined brewing water temperature range;retaining said temperature reduction water from said second water sourcein a second reservoir within a desired temperature reduction watertemperature range which is less than said brewing water temperaturerange; and controllably dispensing said brewing water from said firstreservoir and said temperature reduction water from said secondreservoir to produce a brewed beverage generally within a desiredserving temperature range.
 8. A method as recited in claim 1, furthercomprising the step of heating said water from said second water sourceto a pre-determined temperature prior to dispensing said water from saidsecond water source to said brewing apparatus.
 9. A method as recited inclaim 1, wherein said brewing apparatus includes a mixing chamber, saidstep of dispensing a quantity of water from said second water sourcecomprising dispensing said water from said second water source to saidmixing chamber of said brewing apparatus.
 10. A method as recited inclaim 1, wherein said temperature manipulating structure which iscoupled with said second water source for manipulating the temperatureof said temperature reduction water to a pre-determined temperaturecomprises a water heater.
 11. A method as recited in claim 10, furthercomprising the step of mixing said temperature reduction water from saidsecond water source with said brewed beverage simultaneously with thedispensing of said brewed beverage from said brewing apparatus to saidreceptacle.
 12. A method as recited in claim 10, further comprising thestep of:dispensing said temperature reduction water from said secondwater source to said brewing apparatus for mixing with said brewedbeverage in said brewing apparatus prior to dispensing from said brewingapparatus to said receptacle.
 13. A method as recited in claim 10,further comprising the step of mixing said temperature reduction waterfrom said second water source with said brewed beverage prior todispensing said brewed beverage from said brewing apparatus.
 14. Amethod as recited in claim 10, further comprising the stepsof:determining the temperature of water received from said first watersource; and controlling the quantity of temperature reduction waterdispensed from said second water source as a function of the temperatureof said brewing water to produce a final brewed beverage having atemperature within a desired serving temperature range.
 15. A method asrecited in claim 10, further comprising the step of:moving saidtemperature reduction water from said second water source through aclosed circuit having a heat transfer section coupled to said firstwater before mixing with said brewed beverage for increasing thetemperature of said temperature reduction water to a temperature whichis greater than the temperature of the water from said second watersource and less than said brewing water.
 16. A method as recited inclaim 10, further comprising the step of:retaining said brewing water ina first reservoir within a predetermined brewing water temperaturerange; retaining said temperature reduction water from said second watersource in a second reservoir within a desired temperature reductionwater temperature range which is less than said brewing watertemperature range; and controllably dispensing said brewing water fromsaid first reservoir and said temperature reduction water from saidsecond reservoir to produce a brewed beverage generally within a desiredserving temperature range.
 17. A method as recited in claim 10, furthercomprising the step of heating said water from said second water sourceto a pre-determined temperature prior to dispensing said water from saidsecond water source to said brewing apparatus.
 18. A method as recitedin claim 10, wherein said brewing apparatus includes a mixing chamber,said step of dispensing a quantity of water from said second watersource comprising dispensing said water from said second water source tosaid mixing chamber of said brewing apparatus.